Microfiltration and Ultrafiltration Comparison for Apple Juice Clarification

Abstract

Membrane filtration equipmentUnpasteurized raw apple juice processed by microfiltration (MF) or ultrafiltration (UF) was evaluated for quality and the methods compared for process efficiency. Juice permeate was analyzed for total solids, soluble solids, color, turbidity, pH and acidity. Apple juice processed by MF was significantly (~~0.05) darker, more turbid, contained higher total and soluble solids than juice processed with UF, and was preferred by a taste panel. MF processed more permeate per unit time than UF under similar operating conditions with no noticeable difference in power consumption (watt-hr/L).

Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration

“…Ultrafiltration as a clarification process in fruit juice processing is of interest to the food industry for over 20 years (Alvarez, Andres, Riera, & Alvarez, 1996;Girard & Fukumoto, 1999;Mondor, Girard, & Moresoli, 2000;Padilla & McLellan, 1989;Riedl, Girard, & Lencki, 1998;Sheu, Wiley, & Schlimme, 1987;Wu, Zall, & Tzeng, 1990). The advantages of ultrafiltration for clarification of apple juice are based on avoidance of filtering aids which are costly and give disposal problems, and shorter process time than traditional filtration processes (Ben Amar, Gupta, & Jaffrin, 1990;Rao, Acree, Cooley, & Enis, 1987;Schneider & Czech, 1994).…”

Modeling the performance of batch ultrafiltration of synthetic fruit juice and mosambi juice using artificial neural network

“…Ultrafiltration (UF) and microfiltration (MF) processes are valid approaches for the clarification of fruit juices (Todisco, Tallarico, & Drioli, 1998;Wu, Zall, & Tzeng, 1990). UF has also been investigated for the clarification of pear, orange, lemon, starfruit, kiwifruit and guava.…”

Adsorption of dark coloured compounds from peach pulp by using granular activated carbon

“…Polyphenolic compounds with relatively low molecular weights have been found to be responsible for 0260 physico-chemical deterioration of some fruit juices and concentrates during storage (Constenla & Lozano, 1995;Wu, Zall, & Tzeng, 1990). Harvesting, freezing or mechanical treatment may damage the tissue and cell structures.…”